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Fennel and pork meatballs with gremolata

Pork Meatballs Recipe with Fennel

Fennel and pork meatballs with gremolata

Name: Fennel and pork meatballs with gremolata
Total time: 1 h
Yield: Serves 4
Ingredients: 2 small onion grated; 500g lean pork mince; 125g fresh breadcrumbs; 1 tbsp fennel seeds crushed; 1 tsp dried oregano; 1 egg; olive oil for frying; butter; 2 cloves garlic crushed; 3 bay leaves; 300ml white wine; 200ml strong chicken stock; 100ml double cream; 1 tsp Dijon mustard; 300g fregola or giant couscous; a small bunch flat-leaf parsley chopped; 1 lemon zested; 1 clove garlic chopped

Janine Ratcliffe

Published: January 5, 2017 at 12:45 PM

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Serves 4

Easy

Total time: 1 hr

A star rating of 5 out of 5.1 ratingRate

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Make your meatballs that little bit more special with a gremolata topping, made from parsley, lemon and garlic. We love the creamy white wine sauce these porky balls come with

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Alternatives

Complete the dish

Try these fennel and pork meatballs, then check out more meatball recipes, such as our baked Italian meatballs, Swedish meatballs and vegetarian meatballs.

Ingredients

Nutrition

2 small onion

grated
500g lean pork mince
125g fresh breadcrumbs
1 tbsp fennel seeds

crushed
1 tsp dried oregano
1 egg
olive oil

for frying
butter
2 cloves garlic

crushed
3 bay leaves
300ml white wine
200ml strong chicken stock
100ml double cream
1 tsp Dijon mustard
300g fregola or giant couscous

Gremolata

a small bunch flat-leaf parsley

chopped
1 lemon

zested
1 clove garlic

chopped

Nutrition: per serving

kcal880
fat35.8g
saturates15g
carbs81.8g
sugars8.6g
fibre8g
protein41.6g
salt0.9g

Method

step 1

Put half the onion, all of the pork mince, breadcrumbs, fennel seeds, oregano and egg in a bowl with plenty of seasoning.
step 2

Mix everything with your hands really well, then shape into 20 meatballs. Heat 1 tbsp oil in an ovenproof frying pan and brown the meatballs in batches, adding more oil as you need to – the meatballs should be almost cooked through. Once brown, scoop out of the pan onto a plate.
step 3

Add the rest of the onion to the pan with another tbsp of olive oil and a knob of butter. Fry gently until soft, then add the garlic and fry for a couple of minutes more. Add the bay leaves and white wine and simmer until the wine has reduced by half. Add the meatballs back to the pan, along with the chicken stock, cream and mustard and simmer for 5 minutes, turning the meatballs halfway through.
step 4

Meanwhile, mix the gremolata ingredients. Cook the fregola until just tender, then toss with a knob of butter and season. Serve
the meatballs with the fregola and a sprinkling of gremolata.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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